Monday, July 14, 2008

Chocolate Zucchini Cake

This weekend I made a chocolate zucchini cake for my 1st Wilton Cake Decorating Class. I love zucchini bread (I'm sure it will be in my blog soon), so why not cake? And Chocolate? Oh yes...

I didn't get a whole piece of the cake because I am bringing it into work so my coworkers can enjoy it. So I don't have a good picture of the layers. I did get a taste, though. Since one of the cakes turned out pretty lop-sided, I leveled off the top. Then, took the leveled off piece and spread some extra buttercream icing on it and Aaron and I have been eating that. It reminds me of one of those big cookies you can get decorated. It was delicious, the cake is very moist and dense and the chocolate chips are a great addition. You can see in the photo how some of the chips stuck to the pan as I removed the cake (see the holes?). I should have let it cool longer, but I get impatient like that!

Preheat oven to 325
Grease and flour 9"x13" pan (I used Wilton 8" round pans)

1-3/4 cup sugar
1/2 cup soft margarine
1/2 cup vegetable oil
2 eggs
1/2 cup sour milk (you can make this by adding 1/2 teaspoon vinegar to the milk)
1 teaspoon vanilla
2-1/2 cups flour
4 tablespoons cocoa
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups finely grated zucchini
1/2 to 1 cup semisweet chocolate chips

Cream together margarine, oil, and sugar. Add the eggs, vanilla, and sour milk. Beat well.

Mix in flour, cocoa, baking soda, baking powder, & cinnamon.

Stir in zucchini and chocolate chips.

Pour batter into pan and bake at 325 for about 35-45 minutes (depends on your oven, but
I start checking with a toothpick at about 30 minutes).

Cool completely before you sprinkle on confectioners sugar. You could also add chocolate frosting if you really want a rich dessert.


Joelen said...

Yum! What a great change from the traditional white or yellow cake!

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